This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).
Marinade & Shrimp
- 3 tablespoons lemon juice
- 3 tablespoons dry white wine
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- 1 teaspoon extra-virgin olive oil
- 1 bay leaf
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
- Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
132 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 143 mg, Carbohydrates: 4 g, Fiber: 1 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 16 g, Sodium: 315 mg, Potassium: 186 mg, Folate: 26 mcg, Calcium: 71 mg
Carbohydrate Servings: 0
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